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Soft Gingerbread Cookies with Vanilla Icing

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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert
Cuisine American, European
Servings 24 Cookies

Equipment

  • Mixing bowls You’ll need a few for separating dry and wet ingredients.
  • Hand mixer or stand mixer To cream the butter and sugar and bring the dough together smoothly.
  • Measuring cups and spoons Accuracy is important when working with baking soda and spices.
  • Rolling Pin For rolling out the dough evenly. If you don’t have one, a wine bottle (cleaned and dried) can work in a pinch.
  • Cookie cutters Classic shapes like stars, gingerbread men, or snowflakes make these perfect Christmas cookies decorated for any gathering.
  • Baking sheets Lined with parchment paper or silicone mats for easy removal.
  • Wire Rack For cooling the cookies before icing.
  • Piping Bags or Zip-Top Bags For icing. Just snip off the end if you don’t have tips.

Ingredients
  

For the Gingerbread Cookies

  • 3 1/4 cups all-purpose flour
  • 3/4 cup packed dark brown sugar
  • 3/4 cup unsulfured molasses
  • 1 large egg
  • 1/2 cup 1 stick unsalted butter, softened
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

For the Vanilla Icing

  • 2 cups powdered sugar
  • 2 –3 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • Food coloring optional
  • Sprinkles or sanding sugar optional for decorating

Instructions
 

Cream the Butter and Sugar

  1. In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy—about 2 minutes. Add the egg, molasses, and vanilla extract, mixing until fully combined.

Mix the Dry Ingredients

  1. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.

Combine Wet and Dry

  1. Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms. The dough will be slightly sticky, but it will firm up as it chills.

Chill the Dough

  1. Divide the dough in two, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours. This step is crucial for easy rolling and helps the flavors deepen.

Roll and Cut

  1. Preheat your oven to 350°F (175°C). Lightly flour your work surface and roll the dough out to about 1/4 inch thickness. Use your favorite cookie cutters to shape the dough and transfer to lined baking sheets.

Bake

  1. Bake for 8–10 minutes, or until the edges are set but not dark. For soft gingerbread cookies, it’s important not to overbake. Let them cool for a few minutes on the sheet before transferring to a wire rack.

Make the Icing

  1. While the cookies cool, whisk together powdered sugar, milk, and vanilla until smooth. You want a consistency that’s thick but still pipeable. Divide and color with food coloring if desired.

Decorate

  1. Once the cookies are completely cool, pipe or drizzle icing on top. Add sprinkles, sugar pearls, or colored sanding sugar to match your holiday theme. This part is perfect for kids and adults alike, making it one of those easy Christmas treats that’s just as fun to make as it is to eat.